Berliner get more sour from the bottle

[Pdaigle]

Did a berliner weisse and id like to bottle soon but im afraid its not sour enough so my question is will it get more sour as it aged from the bottle?

 

[pdxal]

We need more information to help you.
Was it kettle soured then boiled, or mashed-boiled-pitched bugs?
Post a recipe and many will chime in to help, I'm sure.

 

[Pdaigle]

We need more information to help you.
Was it kettle soured then boiled, or mashed-boiled-pitched bugs?
Post a recipe and many will chime in to help, I'm sure.

sorry, I used a blended yeast - Berliner Weisse WLP630. Just a normal mash 60min mash and 60min kettle boil. Recipe was basic 50/50 base malt and white wheat.

thx

 

[Morrey]

sorry, I used a blended yeast - Berliner Weisse WLP630. Just a normal mash 60min mash and 60min kettle boil. Recipe was basic 50/50 base malt and white wheat.

thx

If you kettle sour with pure lacto then boil, souring is done as you kill the lacto bacteria off at that point. If you pitch a yeast as yours into already boiled wort, it may be a long slow process to sour and ferment in comparison. Considering how barrel aged sours are done, the beer is racked into a barrel with a blowoff tube in a bucket of starsan. The fermentation and souring takes place over a period of a long haul....up to months.

If you get impatient, you can hit the wort with a few ml of lactic acid to enhance the sourness, but it won't be complex.